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Results: 1-12 |
Results: 12
STIMULATION OF CYTOKINE PRODUCTION IN CLONAL MACROPHAGE AND T-CELL MODELS BY STREPTOCOCCUS-THERMOPHILUS - COMPARISON WITH BIFIDOBACTERIUM SP. AND LACTOBACILLUS-BULGARICUS
Authors: MARIN ML TEJADASIMON MV LEE JH MURTHA J USTUNOL Z PESTKA JJ
Citation: Ml. Marin et al., STIMULATION OF CYTOKINE PRODUCTION IN CLONAL MACROPHAGE AND T-CELL MODELS BY STREPTOCOCCUS-THERMOPHILUS - COMPARISON WITH BIFIDOBACTERIUM SP. AND LACTOBACILLUS-BULGARICUS, Journal of food protection, 61(7), 1998, pp. 859-864
EFFECTS OF LACTOBACILLUS SPP. ON CYTOKINE PRODUCTION BY RAW-264.7 MACROPHAGE AND EL-4 THYMOMA CELL-LINES
Authors: MARIN ML TEJADASIMON MV MURTHA J USTUNOL Z PESTKA JJ
Citation: Ml. Marin et al., EFFECTS OF LACTOBACILLUS SPP. ON CYTOKINE PRODUCTION BY RAW-264.7 MACROPHAGE AND EL-4 THYMOMA CELL-LINES, Journal of food protection, 60(11), 1997, pp. 1364-1370
HEAT-STABILITY OF BOVINE-MILK IMMUNOGLOBULINS AND THEIR ABILITY TO BIND LACTOCOCCI AS DETERMINED BY AN ELISA
Authors: USTUNOL Z SYPIEN C
Citation: Z. Ustunol et C. Sypien, HEAT-STABILITY OF BOVINE-MILK IMMUNOGLOBULINS AND THEIR ABILITY TO BIND LACTOCOCCI AS DETERMINED BY AN ELISA, Journal of food science, 62(6), 1997, pp. 1218-1222
DIFFERENTIAL CYTOKINE PRODUCTION IN CLONAL MACROPHAGE AND T-CELL LINES CULTURED WITH BIFIDOBACTERIA
Authors: MARIN ML LEE JH MURTHA J USTUNOL Z PESTKA JJ
Citation: Ml. Marin et al., DIFFERENTIAL CYTOKINE PRODUCTION IN CLONAL MACROPHAGE AND T-CELL LINES CULTURED WITH BIFIDOBACTERIA, Journal of dairy science, 80(11), 1997, pp. 2713-2720
RELATIVE PROTEOLYTIC ACTION OF MILK-CLOTTING ENZYME PREPARATIONS ON BOVINE ALPHA-CASEIN, BETA-CASEIN AND KAPPA-CASEIN
Authors: USTUNOL Z ZECKZER T
Citation: Z. Ustunol et T. Zeckzer, RELATIVE PROTEOLYTIC ACTION OF MILK-CLOTTING ENZYME PREPARATIONS ON BOVINE ALPHA-CASEIN, BETA-CASEIN AND KAPPA-CASEIN, Journal of food science, 61(6), 1996, pp. 1136
DETERMINING LACTOCOCCAL AGGLUTINATION BY ELISA
Authors: USTUNOL Z SYPIEN C
Citation: Z. Ustunol et C. Sypien, DETERMINING LACTOCOCCAL AGGLUTINATION BY ELISA, Journal of food science, 61(5), 1996, pp. 1035-1038
VANE METHOD TO EVALUATE THE YIELD STRESS OF FROZEN ICE-CREAM
Authors: BRIGGS JL STEFFE JF USTUNOL Z
Citation: Jl. Briggs et al., VANE METHOD TO EVALUATE THE YIELD STRESS OF FROZEN ICE-CREAM, Journal of dairy science, 79(4), 1996, pp. 527-531
RHEOLOGICAL PROPERTIES OF CHEDDAR CHEESE AS INFLUENCED BY FAT REDUCTION AND RIPENING LIME
Authors: USTUNOL Z KAWACHI K STEFFE J
Citation: Z. Ustunol et al., RHEOLOGICAL PROPERTIES OF CHEDDAR CHEESE AS INFLUENCED BY FAT REDUCTION AND RIPENING LIME, Journal of food science, 60(6), 1995, pp. 1208-1210
TEXTURE OF CHEDDAR CHEESE AS INFLUENCED BY FAT REDUCTION
Authors: BRYANT A USTUNOL Z STEFFE J
Citation: A. Bryant et al., TEXTURE OF CHEDDAR CHEESE AS INFLUENCED BY FAT REDUCTION, Journal of food science, 60(6), 1995, pp. 1216
ARNOTT TEST CORRELATES WITH DYNAMIC RHEOLOGICAL PROPERTIES FOR DETERMINING CHEDDAR CHEESE MELTABILITY
Authors: USTUNOL Z KAWACHI K STEFFE J
Citation: Z. Ustunol et al., ARNOTT TEST CORRELATES WITH DYNAMIC RHEOLOGICAL PROPERTIES FOR DETERMINING CHEDDAR CHEESE MELTABILITY, Journal of food science, 59(5), 1994, pp. 970-971
ARNOTT TEST CORRELATES WITH DYNAMIC RHEOLOGICAL PROPERTIES FOR DETERMINING CHEDDAR CHEESE MELTABILITY
Authors: USTUNOL Z KAWACHI K STEFFE J
Citation: Z. Ustunol et al., ARNOTT TEST CORRELATES WITH DYNAMIC RHEOLOGICAL PROPERTIES FOR DETERMINING CHEDDAR CHEESE MELTABILITY, Journal of food science, 59(5), 1994, pp. 970-971
USE OF AN ENZYME-TREATED, WHEY-BASED MEDIUM TO REDUCE CULTURE AGGLUTINATION
Authors: USTUNOL Z HICKS CL
Citation: Z. Ustunol et Cl. Hicks, USE OF AN ENZYME-TREATED, WHEY-BASED MEDIUM TO REDUCE CULTURE AGGLUTINATION, Journal of dairy science, 77(6), 1994, pp. 1479-1486
Risultati: 1-12 |